Banana Oat Vegan Breakfast Cake (gluten free option)

Normally my breakfast is pretty boring. I eat scrambled eggs, oatmeal, and drink some coffee (half-caff). ;) I was determined to find something different that would please not just my no sugar added palate, but my husband's desire for some normal food. Lol.

i actually made this 2 different ways, one with whole wheat pastry flour and one with gluten free. I also want to try it without adding the sugar, so I will update as soon as I do. I did use coconut sugar which is better on the glycemic index than cane sugar. It's also less sweet, but no one can tell.

​This recipe is husband approved, regular and gluten free, and toddler approved.

​Ingredients:

WET:
1 tbsp ground flax seed + 3 tbsp water ("flax egg")
5 medium sized bananas, mashed (approx. 1 3/4 cup)
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/3 cup cane sugar or coconut sugar
1 tsp vanilla extract
1 tbsp apple cider vinegar
1 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking powder

DRY:
1 1/2 cups quick oats
1/2 tsp baking soda
1 cup white whole wheat flour OR gluten free flour (I used Trader Joe's)

​Directions:

1. Preheat the oven to 360 degrees. Lightly oil an 8x8 pan.
2. In a small bowl, stir flax and water. Set aside to thicken and make your "flax egg".
3. Mash bananas in a large bowl. I used a cocktail muddler, but a fork works. Add in "wet" ingredients: maple syrup, melted coconut oil, sugar, vanilla, apple cider vinegar, cinnamon, salt, and baking powder.
4. Give "flax egg" an extra stir so it's fully combined. It will still be a little grainy. Add to wet ingredients. Whisk or use an electric mixer until smooth.
5. Add oats. Stir.
6. In a small bowl, mix flour and baking soda, then add to the rest of the ingredients. Gently fold in with a spatula until combined. Let rest 1 minute.
7. Add to pan and smooth the top.
​8. Bake 35-40 minutes or until a toothpick in the center comes out clean. (Our magic time was 38 minutes).

The original recipe credit goes to Cesar's Kitchen.